Growing up, I used to hate rice pudding, because it was served every week at school hostel. It used to taste terrible, hardly even had vanilla in and it looked like clumps of rice sitting in bits of scrambled eggs. Awful!
But I’ve decided it’s time to get past those terrible memories and bring rice pudding back to its full glory. I started off with a large pot of Arborio rice cooked in milk. It needs to be stirred quite often not to burn. Once the rice is cooked, the fun can begin. Just about any flavour or flavour combination can be added to the rice. This dessert does not have to be boring and tasteless – well, not in my kitchen anyway.
I prepared a milk tart rice pudding by adding cinnamon, almond extractand a pinch of naartjie zest to the rice before baking. It was amazing! The aroma escaping from the oven was mesmerising.
I also made rice pudding with fresh blueberries and lemon zest. It was light and refreshing – really nice with a scoop of vanilla ice cream. The plain vanilla rice pudding was gorgeous. Silky, rich and lovely flavour. No scrambled egg, no dry rice clumps. The trickwith this dessert is cream and using vanilla pod. I felt like wrapping it up and sending it off to my school hostel’s kitchen, but I didn’t want to waste any!
So, my rice pudding nightmares are over and it’s proved that this dessert can have plenty flavour and taste. Try my recipe before we’re in full summer and ice cream is the only dessert craved by all!